Caballa en Escabeche

Mackerel Marinated in Sherry Vinegar and Aromatics

Preparation info
  • Tapas


    • Difficulty


Appears in

By Frank Camorra and Richard Cornish

Published 2007

  • About

If you’ve never had escabeche then a small act of faith may be necessary to believe me when I say this is one of the most wonderful ways of preparing fish. Whole fish, cutlets or fillets of lightly fried fish are steeped in a bath of spiced wine and vinegar. Fresh and invigorating, it is actually based on an ancient method of preserving fish, birds and game that goes back to Roman times. In fact, fish prepared in this way will keep wonderfully in the refrigerator for days.